Peanut-Crusted Tilapia With Frizzled Ginger & Scallions

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READY IN: 31mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a 10-12 inch non-stick skillet, heat the oil over medium-high heat until hot.
  • Add the scallions and ginger and cook, stirring occasionally, until they are just golden, with some green still visible on the scallions, 2 to 4 minutes.
  • Remove the skillet from the heat, and with a slotted spoon, transfer the vegetables to paper towels to drain, (leave oil in the skillet).
  • Toss the ginger and scallions lightly with salt.
  • Line up three wide, shallow dishes. Put the flour in the first; beat the egg in the second; put the chopped peanuts in the third.
  • Season the tilapia fillets lightly with salt.
  • Dredge one fillet in the flour shaking off the excess. Dip the fillet in the egg, then coat it with peanuts. Set aside on a plate.
  • Repeat previous step with the second fillet.
  • Reheat the oil in the skillet over medium-high heat.
  • Add the tilapia fillets and cook until golden on each side and the flesh is opaque and cooked through, 3 to 4 minutes on each side, (reduce heat if they brown too fast).
  • Put the tilapia on dinner plates, and sprinkle with pepper to taste, and top with the frizzled vegetables , and serve immediately.
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